Saganaki (Pan-seared Greek cheese appetizer)
Looking for an authentic Saganaki recipe? Try out this super easy Greek Saganaki cheese recipe, made with only three ingredients and ready in less than 10'!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 110g cheese (Graviera). Alternatively you can use kefalograviera, kasseri, kefalotyri. Monterey Jack, provolone or young Pecorino are also great alternatives if you can’t find a Greek cheese.
- 50g plain flour, for dredging (1-2 ounces)
- oil for frying
- 1/2 lemon
Instructions
- 1
To prepare this saganaki recipe, slice a large block of cheese (or some smaller if you prefer), approx. 10*7cm and 1,5 cm thick. If you cut the cheese thinner, the saganaki will melt into the pan.
- 2
Place the cheese under running water and then dredge into the flour, shaking off the excess flour. This will help the saganaki form a nice golden crust and to hold its shape when fried.
- 3
Into a small heavy-bottomed pan add some oil. As soon as the oil heats, add the cheese and fry for a few minutes on both sides, flipping the saganaki carefully with a spatula, until nicely colored.
- 4
Prepare this delicious Greek cheese saganaki recipe and serve, while still smoking hot as a delicious meze with a last minute squeeze of a lemon. Enjoy!